Pumpkin Caramel Pudding Cakes

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1 2/3 cups sugar

3/4 cup light corn syrup

2 tablespoons water

1 cup heavy cream

1 stick (4 ounces) unsalted butter, cut into pieces

Three 15-ounce cans unsweetened pumpkin puree

6 large eggs, separated

6 tablespoons unsalted butter, melted

2 teaspoons finely grated orange zest

1 1/2 cups cake flour

2 tablespoons baking powder

3/4 teaspoon cinnamon

3/4 teaspoon freshly grated nutmeg

3/4 teaspoon salt

1/4 cup plus 2 tablespoons sugar

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